1 (7-ounce) container low-fat plain greek yogurt
1/3 cup mayonnaise, or sour cream
1/4 cup feta cheese
1 clove garlic, chopped
1 teaspoon red wine vinegar
1 teaspoon lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons extra virgin olive oil
12 ounces penne pasta, cooked to al dente and drained
2/3 cup Kalamata olives, pitted
1 small cucumber, unpeeled, quartered and sliced
1/4 cup red onion, chopped fine
1/2 cup feta cheese
2 tablespoons chopped fresh dill
In a bowl, stir together greek yogurt, mayonnaise, 1/4 cup feta cheese, garlic, red wine vinegar, lemon juice, salt, pepper, and olive oil.
In a large bowl, combine pasta, olives, cucumber, and onion.
Pour dressing over pasta mixture and toss to coat. Season to taste with more salt and pepper.